April 2, 2013

Buffalo Deviled Eggs

Did you know that it's currently National Egg Salad week?  Take a guess why... all of those leftover hard-boiled eggs from Easter.  I wanted to try something new and came up with these yummy Buffalo Deviled Eggs.  They are so good and can easily be adjusted to suit your spice level.  The recipe as written yields a mild spice level. 

Yields 1 dozen 
  • 6 large hard-boiled eggs
  • 1/4 c plus 2 tbsp blue cheese dressing 
  • 1 tbsp hot sauce, such as Frank's
  • 1/4 tsp smoked paprika 
  • Carrot, julienned, for garnish 
  • Celery, julienned, for garnish 
  • Salt, to taste
  • Pepper, to taste


Peel the hard-boiled eggs under cold running water.  Slice each egg in half lengthwise using a sharp knife.  Carefully remove the yolk from the center of each egg half and place them in a medium bowl.  Mash up the egg yolks with a fork. 

Add the blue cheese dressing, hot sauce and paprika to the yolks and stir well to combine.  Taste and adjust spice level by adding more hot sauce, to taste.  Season with salt and pepper, to taste.  

Spoon or pipe the yolk mixture into the center of each egg white.  

Garnish with carrot sticks and/or celery sticks.  


1 comment:

  1. I can't wait to try these! I usually do my deviled eggs with French dressing, but the husband says these are a must-try. They look really good, and easy too.


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